Title Page……………………………………………………………………………………....

Table of Contents……………………………………………………………………..…….ii

Introduction………………………………………………………………………….iii

Training #1: Identifying Tablewares……………………………………………….1

Performance Checklist……………………………………………….…...8

Training #2: Table Napkin Fold………………………………………………...…..9

Performance Checklist……………………………………………….…..10

Training #3: Table Service……………………………………………….………..11

Performance Checklist……………………………………………...….15

Training #4: Proper Handling…………………………………………………..…16

Performance Checklist…………………………………………………...17

Training #5: Table Service Phraseology……………………………………….…18

Performance Checklist…………………………………………………....24

Training #6: Room Service…………………………………….......……………....25

Performance Checklist………………………………………………….....29

Training #7: Room Service Phraseology………………………………………….30

Performance Checklist………………………………….…………………...34

References……………………………………………………………………………35

Charissa Mae B. Dajao i

ii
 Page
Title page………………………………………………………………………………………………………………...i

Table of Contents………………………………………………………………………………………………….ii

Introduction…………………………………………………………………………………………………………..iii

Activity #1: Identifying Tablewares………………………………………………………….……1

Performance Checklist……………………………………………………………...8

Activity #2: Table Napkin Fold…………………………………………………………………….….9

Performance Checklist………………………………………………………….10

Activity #3: Table Service………………………………………………………………………………11

Performance Checklist………………………………………………………….15

Activity #4: Proper Handling………………………………………………………………………….16

Performance Checklist………………………………………………………….17

Activity #5: Table Service Phraseology…….………………………………………………..18

Performance Checklist…………………………………………………………23

Activity #6: Room Service.………………………………………………………..…………………..24

Performance Checklist………………………………………………………….29

Activity #7: Room Service Phraseology. …………………….………..…………………….30

Performance Checklist…………………………………………………………34

References…………………………………………………………………………………………………………...35

ii
i
Introduction

iiii
Objective: In this activity, the students should be able to classify the different
dining tools and equipment.

Direction: The teacher can make a fish bowl which contains numbers to know
the first students who identify the dining tools and equipment. Each of the
students should pick a number then the student who gets number 1 is the first in
identifying the tools and equipment and so on.

It helps to the students to familiarize themselves with each of the tools and
equipment used in a fine dining restaurant.

Table appointment

The utensils for dining are referred to as table appoinments. Styles of

table appoinment are designed for specific purposses in dining.

These include:

1. Dinnerware- Referred to as “chinaware”

2. Flatware- Referred to as “cutleries/silverware”
3. Beverageware- Referred to as “Glassware”
4. Hollowware
5. Linen
6. Accessories/service plus

i1
 Dinnerware

Show/Cover Plate- 12 inches diameter Platter- 12-11 iches diameter

Dinner plate- 10 inches diameter Luncheon Plate- 9.5 inches

diameter

Fish Plate- 9 inches diameter

Dessert Plate- 6 inches diameter

i2
Salad Plate- 8 inches diameter Bread and Butter Plate- 4 inches
diameter

Flatware

Serving Fork
Dinner Fork Fish Fork Salad Fork

Cocktail Fork Escargot Serving Spoon

Dessert Fork

3i
Soup Ladle Sauce/ Gravy Dinner/Table
Ladle spoon Parfait Spoon

Soup Spoon Dessert Spoon Demitasse Dinner Knife

Spoon

Salad Knife Fish Knife Butter Knife Oyster Knife

i4
 Beverageware

Water Goblet Brandy Inhaler

Red Wine White Wine

Margarita Glass Martini Glass Champagne Champagne

Saucer Flute

Collins Highball Glass Parfait Glass

Hallow ware

Cereal Bowl Soup Plate

i5
 Monkey Dish
Soup Bowl

Cup and saucer Demitasse cup and saucer

Cream/Milk Container Pitcher

Sugar Container Bread Basket

6i
 Linens

Table Napkin Table Cloth

Service Plus

Pepper and Salt Shaker Centerpiece

Ashtray

i7
 ACTIVITY #1: IDENTIFYING TABLEWARES

PERFORMANCE CHECKLIST

Did the student… Yes No

Identify the Dinner wares and its uses
Identify the Flat wares and its uses
Identify the Beverage wares and its uses
Identify the Hallow wares and its uses
Identify the Linens and its uses
Identify the Service Plus and its uses

Comment/s:

Name of Student: Date:

Year and Section:

8i
Objective: In this activity, the students should be able to fold 10 different table
napkin folds in just 5 minutes.

Direction: The teacher can make a fish bowl which contains numbers to know
the first students who will perform. Each of the students should finish the 7
standard table napkin fold and another 3 from the special table napkin folds (they
can choose their own).

The Seven Standard Table Napkin Folds

1. Pyramid 2. Bishop’s Hat 3. Sailboat

4. Lotus/Artichoke 5. Banana 6. Fan w/stand

7. Candle
9
i
 SPECIAL TABLE NAPKIN FOLDS

1. Damask 2. Bistro 3. French way

4. Double artichoke 5. Envelope 6. Cock’s Comb

ACTIVITY #2: TABLE NAPKIN FOLD

PERFORMANCE CHECKLIST

Did the student… Yes No

Finish all 10 different table napkin folds in just 5 minutes
Table napkin fold has a good appearance

Comment/s:

Name of Student: Date:

Year and Section:

i10
Objective: In this activity, the students should be able to place the utensils in the
proper place based on the different types of table service.

Direction: The students pick a number in a fish bowl so that the teacher known
who will be the first in setting up the different Table Service.

American Table Service

1. Show/Cover Plate 7. Water Goblet

2. Table Napkin 8. Dessert Fork

3. Dinner Fork 9. Dessert Spoon

4. Dinner Knife 10. Centerpiece

5. Bread Plate 11. Pepper Shaker

6. Bread Knife 12. Salt Shaker 11

i
English Table Service

1. Table Napkin

2. Dinner Fork

3. Dinner Knife

4. Bread Plate

5. Bread Knife

6. Water Goblet

7. Centerpiece

8. Pepper Shaker

9. Salt Shaker

i
12
French Table Service

1. Show/Cover Plate 9. Soup Spoon 17. Dessert Fork

2. Table Napkin 10. Cocktail Fork 18. Dessert Spoon

3. Dinner Fork 11. Bread Plate 19. Ashtray

4. Fish Fork 12. Bread Knife 20. Centerpiece

5. Salad Fork 13. Water Goblet 21. Pepper Shaker

6. Dinner Knife 14. Champagne Flute 22. Salt Shaker

7. Fish Knife 15. White Wine Glass

8. Salad Knife 16. Red Wine Glass

i13
Russian Table Service

1. Show/Cover Plate 9. Salad Knife 17. White Wine Glass

2. Dessert Plate 10. Soup Spoon 18. Dessert Fork

3. Table Napkin 11. Cocktail Fork 19. Dessert Spoon

4. Dinner Fork 12. Bread Plate 20. Centerpiece

5. Fish Fork 13. Bread Knife 21. Pepper Shaker

6. Salad Fork 14. Water Goblet 22. Salt Shaker

7. Dinner Knife 15. Red Wine Glass

8. Fish Knife 16. Champagne Flute

14
i
 ACTIVITY #3: TABLE SERVICE

PERFORMANCE CHECKLIST

Did the student… Yes No

Set up the American Table Service
Set up the English Table Service
Set up the French Table Service
Set up the Russian Table Service

Comment/s:

Name of Student: Date:

Year and Section:

i
15
Objective: The students should show a skill in handling the dinnerwares and
glasswares.

Direction: The teacher set up the stations then in STATION 1, the student
handle the bar tray with plates then go to the STATION 2 then go back to the
STATION 1. Repeat this in handling the glass with water.

It will be a big help to the students because if they can do this it means
that they are ready in serving the guests.

The first thing you must learn in handling the tableware is

the proper handling of the tray. This picture shows the
correct position of the hand and finger that the students
must do.

Example Diagram of the practice stations in handling the tablewares.

i16
 ACTIVITY #4: PROPER HANDLING

PERFORMANCE CHECKLIST

Did the student… Yes No

Follow the direction or stations.
Handle the Plates in a bar tray properly
Handle the Glasswares in a bar tray properly

Comment/s:

Name of Student: Date:

Year and Section:

17
i
Objective: The students should be able to memorize the phraseology in Table
Service Sequence and also they should do the correct sequence of food courses
and proper side in taking and bussing out. The students should be able to show a
good manner and proper grooming.

Direction: There is sample phraseology given to the students and they must
memorize it in order to serve the guest.

This is only a sample of food service basic phraseology. There are some parts
that need an elaboration and some may be omitted.

TABLE SERVICE SEQUENCE (SAMPLE PHRASEOLOGY)

W- Waiter

G- Guest

Welcoming/Greeting the Guest:

W: Good evening Sir/Ma’am Welcome to (name of the restaurant), I’m (name of

the waiter) and I’ll be the one who will assist your dine tonight. Are we holding
any reservation?

(if there’s a reservation, say:)

W: May I know your name Sir/Ma’am for confirmation?

G: I’m (name of the guest)…

W: Alright (name of the guest), we’ve prepared a nice table for you, this way,
please.

(if there’s no reservation)

W: How many are we expecting in the party, Sir/Ma’am?

i
18
G: For one only.

W: May I suggest a nice table for you Sir/Ma’am?

G: Ok, thank you.

W: By the way Sir/Ma’am, which do you prefer smoking or non-smoking area?

G: Non-smoking, please.

W: This way, please.

Seating the Guest

(Before the guest get seated ask first)

W: Is this table alright for you, Sir/Ma’am?

G: Ok, that’s fine.

(Pull the chair for the Guest and ask)

W: Are you comfortable with your seat Sir/Ma’am?

G: Yes!

(After the guest/s get seated, unfold the table napkin at the right side of the
guest)

W: Excuse me Sir/Ma’am; may I place the table napkin on your lap?

G: Yes, please.

Offer Iced Water

W: Sir/Ma’am for your water, iced water or not?

G: Iced water…please.

Offering of Pre-Dinner Drinks

W: Sir/Ma’am how about an aperitif?

i19
G: What would you suggest for me?

W: We have cocktails like Martini, Margarita or Manhattan.

G: Manhattan

Serving the Pre-Dinner Drinks

(Serve at the right side of the guest)

Serving the bread and butter

(Served at the left side of the guest)

W: Here are your freshly baked bread, and butter.

Presenting the Menu

(Present the Menu at the right side of the guest, with the first page of the menu)

W: Sir/Ma’am Excuse me, here’s our menu for your selection. Just let me know if
you are ready to take orders.

Order taking

G: Waiter…

W: What are your orders Sir/Ma’am?

G: Give me one T-bone steak.

W: How would you like your steak to be done do you want it rare, medium rare or
well-done?

G: Medium rare.

(Make an effort to complete the meat of the guest. Suggest an appetizer, a soup,
a salad and a dessert)

W: What else would you like to add? How about a hot steaming soup to start
your meal?

(Take orders correctly, ask corresponding questions.) i

20
G: Cream of mushroom.

W: Anything else, Sir/Ma’am?

G: Nothing.

W: May I repeat your order, Sir/Ma’am? (Enumerate orders)

Have I got your orders right, Sir/Ma’am?

G: Yes.

W: Thank you, Sir/Ma’am, wait for a couple of minutes as I prepare your orders,

Completing the covers

Set up appropriate flatware and glassware; observe the proper placing of the
table appointments proper handling. Avoid making sounds of the table
appointments. (Always say excuse while placing it)

Delivering the orders

Serve the order of the guest according to the sequence of courses. Follow the
general rule in food service, observed the proper handling of plates and glasses,
always inform the guest what is the next course to be served, mention each
name of the dish to be serve. After serving all the orders ask the guest.

W: Is there anything else, you want to order Sir/Ma’am?

G: None.

Clearing the tables

Crumb the table of the Guest before their dessert.

Changing of Ashtray

Settlement of the bill

W: Sir/Ma’am excuse me, shall I present the bill now?

21
i
G: Yes, please.

W: Here’s your bill Sir/Ma’am, Php. .

W: How would you like to settle your bill? Do you want to pay it in cash or charge
it to your credit card?

(if in cash)

W: I’ve received Php. , wait for your change and receipt.

Here’s your change and receipt, Sir/Ma’am.

(if credit card)

W: May I have your card, Sir/Ma’am? Wait for your receipt.

Here’s your card and your receipt, Sir/Ma’am, kindly sign this part, please.

Bidding goodbye

W: Thank you for dining, we look forward to your next visit.

i
22
 ACTIVITY #5: TABLE SERVICE PHRASEOLOGY

PERFORMANCE CHECKLIST

Did the student… Yes No

Welcome and greet the guest with good manners.
Ask if the guest has reservation.
Allocate appropriate table for each guest.
Seat the guest comfortably.
Lay the table napkin properly.
Offer and serve aperitif.
Serve water according to guest preference.
Serve the bread and butter.
Present the menu.
Discuss the content of menu.
Perform suggestive selling techniques.
Take the order menu items according to guest preference.
Adjust the flat wares.
Adjust the glasses.
Remove unwanted items on the table.
Perform the adjustment using trays.
Serve dishes according to sequence.
Serve orders on appropriate sides.
Mention the name of dishes.
Serve orders with safety and hygienic way.
Clear soiled dishes on appropriate sides.
Clear soiled dishes with safety and hygienic way.
Serve and buss using tray.
Crumb table after bussing soiled dishes.
Clarify for additional request of the guest.

i
23
Check guest satisfaction.
Settle bill of the guest according to preference.
Solicit feedback.
Bid goodbye to the guest.

Comment/s:

Name of Student: Date:

Year and Section:

i
24
Objective: The student should be able set up the different room service. They also
should know the proper placing of tablewares in each Room Service.

Direction: The students pick a number in a fish bowl so that the teacher known
who will be the first in setting up the different Table Service.

Continental Breakfast Room Service

1. Luncheon Plate 8. Dessert Plate with

Dessert Fork
2. Table Napkin
3. Dinner Fork 9. Water Goblet

4. Dinner Knife 10. Collins with coaster

5. Bread Plate 11. Centerpiece

6. Bread Knife
252 12. Pepper Shaker
7. Bread Basket with Tong 13. Salt Shaker
i25
Chinese Breakfast Room Service

1. Dinner Plate 7. Teapot

2. Table Napkin 8. Dessert Plate with
3. Dinner Fork Dessert Fork

4. Dinner Spoon 9. Honey Jar and Cream

5. Dinner Knife 10. Centerpiece

6. Demitasse Cup and 11. Pepper Shaker

saucer with Demitasse
Spoon 12. Salt shaker

7. Bread Basket with Tong 13. Salt Shaker

26
i
Filipino Breakfast Room Service

1. Dinner Plate 8. Dessert Plate with

Dessert Fork
2. Table Napkin
3. Dinner Fork 9. Sugar

4. Dinner Spoon 10. Water Goblet

5. Dinner Knife 11. Centerpiece

6. Cup and saucer with 12. Pepper shaker

Dessert Spoon
13. Salt Shaker
7. Coffee pot

i27
American Breakfast

1. Luncheon Plate 7. Dessert Plate with

Dessert Fork
2. Table Napkin
3. Dinner Fork 8. Sugar or with cream

3. Dinner Knife 9. Water Goblet

5. Cup and saucer with 10. Centerpiece

Dessert Spoon
11. Pepper shaker
6. Coffee pot
12. Salt Shaker

i
28
 ACTIVITY #6: ROOM SERVICE PHRASEOLOGY

PERFORMANCE CHECKLIST

Did the student… Yes No

Set up the Continental Breakfast
Set up the Chinese Breakfast
Set up the Filipino Breakfast
Set up the American Breakfast

Comment/s:

Name of Student: Date:

Year and Section:

i
29
Objective: The students should be able to memorize the phraseology in Room
Service Sequence and also they should do the correct sequence of food courses
and proper side in taking and bussing out. The students should be able to show a
good manner and proper grooming.

Direction: The student should be grouped into 3, after that they will pick a number from
the fish bowl so that the teacher knows who will be the first in setting up the room
service. The group should choose who will be the first room service waiter, room service
order taker and the guest.

This is only a sample of food service basic phraseology. There are some parts
that need an elaboration and some may be omitted.

ROOM SERVICE SAMPLE PHRASEOLOGY

RSO- Room Service Order Taker

RSW- Room Service Waiter

G- Guest

Room Service Order Taking (Phone Conversation)

RSO: Good Morning! Thank you for calling room service department, this is

speaking. How may I help you?

G: I want to order for my breakfast.

RSO: First, may I have your name and room number?

G: , 308

RSO: Thank you for that information

For breakfast we have American, Filipino, Chinese and Continental. Which

do you prefer Sir/Ma’am?

G: I think I’ll go for American

i30
RSO: For American breakfast Sir/Ma’am it consists of sliced bread, hush brown

egg, and brewed coffee. And this is served with fresh fruit in season.

Sir/Ma’am for your bread would you like it toast or plain?

G: Plain

RSO: And for your egg Sir/Ma’am, how would you like it to be done poached,
scrambled, sunny side up, or hard boiled?

G: Poached

RSO: Sir for your coffee would you like it to serve with cream or without?

G: With cream

RSO: How about your fruit in season, as of now the available are watermelon,
papaya, pineapple and strawberries, which do you prefer?

G: Papaya

RSO: Would that be all Sir/Ma’am?

G: Yes!

RSO: May I repeat your order Sir/Ma’am?

You’ve ordered American Breakfast consists of sliced bread plain and for
your egg poached, coffee served with cream, and for your fruit papaya. Have I
got your order right, Sir/Ma’am?

G: Yes.

RSO: Sir/Ma’am it will take some time to prepare your order, are you willing to
wait?

G: Yes!

RSO: Thank you for calling room service. Have a nice day.

Mise en place preparation

Be sure that all needed items are loaded in the room service trolley, double
check it before the delivery. Food must be covered the same as glasses and
flatware to avoid contamination.
i31
Delivering Room Service Order

(Gently knock the door three times and announce room service)

RSW: Good morning this is your room service order, may I come in?

G: Yes, please!

RSW: Where do you want me to place the trolley?

G: Place it near the table.

RSW: Excuse me Sir/Ma’am, Do you want me to prepare your breakfast on the

table or shall I leave it here?

G: Please set it up on the table.

(Setup the breakfast on the table)

RSW: Sir your American breakfast is ready. (Explain the content of the breakfast)

G: Thank you!

(Offer extension of service)

RSW: Sir/Ma’am, would you like me to prepare your coffee?

G: Yes!

RSW: How much sugar would you like me to add?

G: One teaspoon please.

RSW: Sir/Ma’am, would you like me to open up the curtain to brighten up your
room?

G: Yes!

RSW: Shall I adjust the thermostat to lower down the temperature?

G: Please!

RSW: Is there anything else you would like?

32
i
G: Nothing

RSW: Shall I present the bill now?

G: OK!

RSW: Kindly affix your signature, Sir/Ma’am

At what time would you like me to come back to pick up your soiled dishes
or if you’re ready just dial *111 and look for .

Thank you Sir/Ma’am,and have a pleasant day.

(Picking up the soiled dishes)

Knock at the door gently and announce room service

RSW: Good Morning, Sir/Ma’am I’m here to pick up the soiled dishes

33
i
 ACTIVITY #7 PHRASEOLOGY (ROOM SERVICE)

PERFORMANCE CHECKLIST

Did the student… Yes No

Answer the phone promptly.
Greet guest with good manner.
Introduce the department and self.
Get necessary information.
Identify menu items.
Perform suggestive selling.
Repeat the orders to the guest.
Ask the time of delivery or inform the guest about the time of
preparation.
Accomplish the control sheet.
Prepare all items according to safety and sanitation
standard.
Prepare the bill.
Double check the mise en place.
Knock the door gently and announce the department.
Ask guest permission upon entering the room.
Set the room service order according to guest instruction.
Extend and perform personalized service.
Check guest comfort and satisfaction.
Present the bill.
Ask the time of pick-up of soiled items.
Bid goodbye.
Comment/s:

Name of Student: Date:

Year and Section:

34
i
References:

Vallesteros, R.A. 2016 “Reviewer in Food and Beverage Services for NCII”, CSTC,
Sariaya, Quezon

De Villa, O.M. (2009) “ F&B Services NCII” http://teequeque.blogspot.com/2009/

01/module-title-providing-food-and.html?m=1

i35